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I have a weber gas grill and a WSM, now its time to move on to a charcoal grill. I initially wanted a performer, but am also considering the BGE. Those of you who have used both could you give your opinion?

Here's my Hurley as a pup, eating homework like a good dog Hurley (a little older) and Finn Still growing

I just got back from a vacation in Montana also, a few days in Missoula and Glacier, an amazing place. How do you prep those smashed potatoes?

Looks perfect. I've never used a rotisserie, do you think it produces a superior product, besides looking cool/delicious?

Thanks for the good info, it really helps. Next time I'll give myself a bit more time to cook and rest.

A couple of butt questions. 1. When pulling there seems to be sections of darker moist meat, and whiter dryer meat. What is this? 2. Most people say to rest the meat foiled, usually in a cooler. Why? Is this necessary? I let my last butt sit 10 min on the counter then chopped it. It tasted...

That all looks delicious, what did you put on the shrimp? I hadn't thought to do shrimp on the smoker, do they retain any smoke flavor?

What temps are we talking about?

That all looks amazing, but the miso bacon pork buns need to get in my face. Did you make the buns or buy them?

I want this to be my screensaver, is that wrong?

Hey Dan, I'm a fellow Chattanoogan. Let me know if you need a taste tester! I've only had my WSM about 6 months but love it and cook as often as possible. If you come across any great meat sales let me know and I'll do the same.

Thanks for all the good info, I'm ready to start experimenting!

That sounds like a good idea, does it need to rest after the sear?

Decided to do a nice looking new york strip on the WSM. The flavor was great but it was a little over cooked for me (came out medium). Here it is. Marinated it for an hour in Yoshida's A little salt and pepper and on the WSM full bore, about 350 with 2 hichory chunks. Pulled it at 110...

I have a gasser and a WSM and the next purchase will be a performer. I was wondering how most people control their temps (assuming a 2 zone fire),do you fiddle with the bottom vents a lot, or just worry about the amount of charcoal, or both? Do you even worry about the temp with chicken, as...

That looks amazing, now I'm starving.

Looks awesome. Did you brine or just marinate, for how long?

Well, they were fine, but not great. I pulled the first one after 2 hours at 270 because I was ready for dinner. It was not fork tender, it more resembled a firm pork chop, a little dry. I let the second one go for 3 hours total. It was more tender and juicy but still not "fall of the bone."...

Thanks Kevin, a lot of good info there. I'll post the results later. There seems to be a lot of variation in cook times (as always). Ive seen indirect from 1 to 3 hours, I guess I'll cook them till they seem tender enough. I wonder if you cook them direct high heat, like beef, if it would be...

I bought a couple of pork steaks because they were on sale and I've heard a lot about them from this site. I have never cooked one and was wondering how to. They are about an inch thick and almost a pound each. Should they be grilled direct, or low on the WSM. How much time and how do you know...